Posted by: Kelli
When I was growing up, I’d make cookies every now and then. You know, like almost any junior high or high school girl, I enjoyed baking. Most of the time, I made chocolate chip cookies using the recipe on the back of the chocolate chip bag.
Any time I needed butter for a cookie recipe, I’d put the specified amount of butter in a bowl and microwave it until it was pure liquid. Like, sometimes it’d pop because I cooked the butter for so long. If there were any little chunks of butter that hadn’t melted, I put it back in the microwave for a little longer. I don’t know where this preconceived skill came from, but I knew butter was supposed to be in liquid form for cookies.
I also always thought chocolate chip cookies were supposed to be flatter than pancakes. The only lumps in them were the chocolate chips. They were always crispy too. I just thought this was how cookies were meant to be.
Little did I know that softened butter really meant what it said, ‘softened butter.’ Room temperature butter. NOT melted liquid form butter.
You may have already drawn the conclusion that cookie baking was not the expertise that ran through the genes in our family. I don’t know how I ever managed a blue ribbon in 4-H in the baking department, but I clearly remember receiving one.
So our family may not have been the best option for writing cookie recipes, but we did have one recipe going for us. My mom, a fluent pie maker, made us ‘special’ cookies once in a great while. And, these ‘special’ cookies actually turned out to be really great.
Maybe she knew she wasn’t supposed to melt the butter in the microwave. 🙂
We didn’t get these cookies too often, but when she baked them, these peanut butter blossom cookies were always wonderful. The best part was the soft chocolate kiss in the middle.
A recipe for mom’s Peanut Butter Blossom Cookies.
1 3/4 Cups flour
1 tsp baking soda
1/2 tsp salt
1/2 Cup sugar
1/2 Cup brown sugar
1/2 Cup room temperature butter
1/2 Cup peanut butter
2 Tbsp milk
1 tsp vanilla
48 chocolate kisses
A little extra sugar for rolling the cookie dough.
Combine all the ingredients except the kisses. Mix until the dough forms. The dough should be relatively stiff. Shape the dough into round balls. (I use a small pampered chef cookies scoop.) Roll the balls in sugar.
Bake the cookies on ungreased cookie sheets at 375 degrees for 10 to 12 minutes. Top each cookie with a chocolate kiss once they come out of the oven. You can gently press the kiss down halfway into the cookie.
These are a pretty cookie perfect for adding to the cookie platter you can give to your mail man. 🙂